INGREDIENTS
3 oz
Pancetta
1
butternut squash, peeled, seeded, and cut into 1/2-inch pieces (about 3 cups), medium
10
Sage, fresh leaves
2
Shallots
3/4 lb
Penne pasta
1/2 tsp
Black pepper, freshly ground
1/4 tsp
Red pepper, flakes
1
Salt, Coarse
1/4 cup
Olive oil
1/2 cup
Pecorino romano cheese